Italian Dosa ~ India meets Italy

Blending cultures in the kitchen doesn’t get much better than this. India meets Italy. I have two specific recipes that involve these two cultures… Stay tuned for the world’s best Indian Paratha Bread / Italian Thin Crust Pizza Recipe. It’s full of medicinal herbs and spices, and traditional fresh and tasty Italian toppings. Plus it’s therapuetic and fun to make.

Today’s recipe is the Dosa… merged with fresh Italian herbs, tomatoes, mozzarella, and balsamic vinegar. It’s a fairly simple recipe, but the preparation for the Dosa does take time; so be sure to give yourself time to prep. The dosa needs at least 8 hours to ferment so to get that tangy tasty quality. If you choose to make your own rice and lentil flour, you’ll need an extra 4 – 6 hours to soak them. Or you can opt to buy the already ground up rice flour and lentil flour. Anyway, let’s get to it:

Italian Dosa

Ingredients / Tools:

1 cup of brown rice

1 cup of lentils

Sea salt

Curry Powder

Water

Wet / Dry blender or Food Processor

2 large bowls

Cloth to cover bowls

Preparation:

Place 1 cup of uncooked rice in separate bowl, cover with water (about 4 cups water)

Place 1 cup of uncooked lentils in other bowl, cover with water.

Let soak for 4 to 6 hours

Strain out most of the water, and keep rice and lentils separate as you blend up in food processor. This may take up to 10 minutes and may need to be done in sections. Blend until liquid paste.

Once the two are liquid paste form, combine the two and blend well.

Set aside at room temperature or warmer area. Cover with cloth for at least 8 hours. This will allow the mixture to ferment. It may look as if the surface is bubbly.

Add sea salt and curry powder or other spices, or keep it plain.

Ready to cook, OR it may stay fresh in the refrigerator for several days.

Coat large skillet with coconut oil, ghee, or extra virgin olive oil.

Pour 1/3 cup or so of mixture onto skillet, spread thin and evenly. Let cook on medium to high heat for about 2 minutes. Peak at underside to see if it is brown and crisp looking. You may serve immediately or attempt to flip and heat the other side. It depends on your skillet.

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Discussion1 Comment

I have never had Italian Dosa or Indian Dosa, but Kathleen has been on a tear creating all sorts of really good meals. For those that are looking for bread alternatives, this just might help you out. It’s light and tastes good.

You can combine the Dosa with all sorts of great ingredients. So far we have done potatoes and chicken, but you could also do fruit or veggies. Heck even peanut butter and Jelly would work.